Not the world's tastiest looking picture, but your taste buds will not be disappointed!
Serves 2. I suggest if you are going to the trouble of making this, and it's actually not all that much trouble, just a lot of spices to measure out mostly, that you double the recipe. This is a very authentic, "restaurant quality" (to quote my food-expert husband) recipe and is very worth having leftovers of, or for serving guests as long as they like bold flavours).
ingredients:
- 1 medium yellow onion, cut into large chunks
- 2 cloves garlic, peeled
- 1-inch piece fresh gingerroot, peeled and chopped (large chunks are fine)
- 1 Tbsp olive oil
- 1 Tbsp curry powder
- 1/2 tsp ground cardamom
- 1/2 tsp ground cinnamon
- 1/2 tsp dry mustard
- 1/4 tsp ground allspice
- 1/4 tsp turmeric
- 1/4 tsp paprika
- 1/8 tsp cayenne
- 1 cup water
- 1 can fava beans (or equivalent of lentils if fava beans are unavailable)
- 2 medium sized carrots, halved lengthwise and sliced into thin semicircles
- 3/4 cup green peas
- 1 medium tomato, diced
- 3/4 cup coconut milk (I use one of the commercially available mini-cans, about 165 ml)
- salt and ground pepper to taste
method:
Measure all spices together into a small bowl.
Combine the onion, garlic and ginger in a blender or NutriBullet and blend until very smooth. The consistency will look almost like a crystalized ice cream.
Heat the olive oil in a large saucepan over medium heat and add the pureed onion mixture. Cover and cook about 5 minutes to mellow the flavour, stirring occasionally.
Stir in the spices to combine, then add carrots and water. Cook, covered, about 20 minutes until carrots are tender.
Add the beans, tomatoes, peas, coconut milk, salt and pepper. Simmer another 10 minutes.
Best served over grains of your choice.
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